Recipe by SarasotaCook
OK, thank you Aida Mollenkamp for reminding me of this great dish I had a few years back. About 8 years ago while in Lake Tahoe we went to this very eclectic little restaurant. They had all kinds of unique recipes with lots of wild game, all fresh grown ingredients, fresh seafood, all so unique in their own right. Well there was 6 of us so we all tried something different and this was one of the dishes that I loved. I can say this is exactly it, but pretty close. I recreated a couple of times, but basically just forgot about it. It is a great dish. It is a taco with roasted butternut squash, roasted poblano peppers, a savory chicken sausage, creamy cheese and caramelized onions. It was amazing! Of course it had a little sour cream that was kicked up with cumin and a little chili powder and fresh squeeze of lime. Very unique but so good.
- 2 chicken sausage, removed from the casing and then pan sauteed (there are many good savory ones with sage, garlic, apples, etc, I love Aidells which is available at)
- 3 poblano peppers (cut in half and roasted)
- 1 large onion (cut in half and thin sliced)
- 2 cups butternut squash (rough chopped)
- 1⁄2 cup chicken broth
- 1 cup queso blanco (you could also use a white cheddar)
- 16 corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 cup sour cream
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon chili powder
- 1 lime, cut into wedges
Directions See How It's Made
- Peppers and Squash -- Peel the butternut squash, cut and add to a bowl. Then add the pepper and toss in the bowl as well. Coat well and toss with 1 tablespoon olive oil, cumin, chili powder, salt and pepper. Put them on a cookie sheet that is lined with parchment paper or foil and then roast at 425°F for 15-20 minutes until the squash is soft and the peppers start to brown.
- Peppers -- After the peppers are nice and brown, remove and put in a bowl and cover with plastic wrap for about 10-15 minutes. This will allow the skin to peel off easily.
- Remove the squash and cover to cool. After the peppers set, peel and chop and add to the squash and cover to keep warm.
- Filling -- As the squash and peppers roast, saute the onions in a medium saute pan with the remaining olive oil. Then add the sausage and cook until slightly brown, then the broth and cook until the liquid is reduced. About 5 more minutes.
- Tortillas -- I like to heat my tortillas just in a foil wrapped pouch in a 350°F oven for about 20 minute.
- Sour Cream -- 1 cup sour cream plus the cumin, chili powder and cilantro.
- Stuff and Enjoy! -- In my warm tortilla -- I like to add some of the butternut squash and peppers, then some of the cheese, a little of the sausage and onions and a little more cheese. A squeeze of lime and it is perfect!